Prep Cook

Description Be able to work a variety of hours, days, and shifts, including weekends. Get along with others and be a team player. Follow the prep list created by chefs to plan duties. Label and stock all ingredients, materials, prepared products so they are organized and easily accessible. Prepare a variety of food items and ingredients by washing and chopping vegetables, cutting proteins, etc. according to prescribed recipes and/or special requests. Follow all prescribed portioning controls and par levels and maintain food safety and quality standards. Read and use a thermometer correctly and efficiently. Use standard recipes for preparation and portioning of all products; portion/measure accurately food products prior to cooking/preparation according to standard portion sizes and recipe specifications. Undertake basic cooking duties such as sautéing, reducing sauces, boiling, roasting, baking, etc. using broilers, ovens, grills, fryers, ranges, mixers, food processors, and a variety of other kitchen equipment. Be proficient in the use and operation of all necessary tools and equipment. Maintain an organized, clean, and sanitary kitchen by washing dishes, sanitizing surfaces and tools, taking out trash, replacing clean dishes to their storage locations, cleaning floors, and participating in cleaning projects. Ensure all utensils, tools, and equipment are stored properly. Inform kitchen manager of low ingredient levels, food quality issues, food delays, and/or tool/equipment malfunctions. Comply with nutrition, sanitation, and allergen guidelines and procedures including handwashing. Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook. Perform other kitchen duties assigned as needed. Attend all scheduled employee meetings and bring suggestions for improvement. Requirements Proven experience as Prep Cook. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Ability to read English in order to execute standard recipes and prep lists accurately. Perform more than one task at a time, calmly and effectively in a busy and stressful work environment. Think proactively about upcoming tasks to improve efficiency and consolidate movements. Work in a confined, crowded space of variable noise and temperature levels. Be able to reach, bend, stoop as well as lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Knowledge of health and safety rules in a kitchen. Knowledge of volume/weight measures, measuring tools, and the utilization of those tools to accurately follow recipes. Manual dexterity to operate cutting tools and kitchen utensils. Safely and effectively use and operate all necessary tools and equipment. Be able to stand and walk at a fast pace for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven, and slick surfaces. A team player with good communication skills. Patient with an ability to stay positive under pressure. Healthy physical condition and endurance along with commonly accepted hygiene and grooming habits. Obtain and present evidence of completion of a Food Handler’s Safety Program that is accepted by the City of Chicago and the State of Illinois.

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